- Baby Brinjal/Egg plant - 5 or 6 nos
- Onion- 1
- Tomato - 1
- Green chillies - 2 nos
- Curry leaves - few
- Sesame oil - 2 tbsp
- Mustard seeds - 1/2 tbsp
- Cumin seeds - 1/4 tbsp
- Garlic pods - 6 or 8 nos
- Tamarind - small lemon sized ball
- Turmeric powder - 1/4 tbsp
- Sambar powder - 2 tbsp
- Red chilli powder - 1 tbsp
- Vegetable oil - 1 tbsp
- Salt as needed
For Grinding:-
- Bengal gram/ kadala paruppu - 1 tbsp
- Urad dal - 1/2 tbsp
- Coriander seeds - 1 tbsp
- Cumin seeds - 1/4 tbsp
- Red chillies - 3 nos
- Coconut - 3 tbsp
Preparation:-
- Dry roast all the ingredients given under " For Grinding" until it turns golden brown in color.
- Soak tamarind in a water for few minutes and squeeze out the pulp. Set aside.
- Combine tamarind juice, ground paste, red chilli powder, sambar powder, turmeric powder and salt in a bowl. Set aside.
- Heat a pan with 1 tbsp of sesame oil and 1 tbsp of vegetable oil.
- Add mustard seeds and cumin seeds, when its splutter , add curry leaves, green chillies and garlic pods. Saute for a minute.
- Add chopped onion and tomato and fry till translucent.
- Add eggplant and saute for some more time.
- Add tamarind mixture and salt and mix well.
- Cover with the lid and let it cook for 4-5 minutes or until the curry starts thickening.
- Finally add 1 tbsp of sesame oil and turn off the flame.
- Serve hot with steamed rice.
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